Show CIDER MAKING TODAY HOW THE BUNESS OF SECURING APPLE APPLE JUICE 13 CONDUCTED 0 illy good god apples are noir non used in the tile irrice iTro ceM 9 and slid great care in I 1 taken to A have the product cicon clem pure and Whole wholesome sonie sweet cider at sit all alies there la Is a willow shaded aled mill mi I 1 I 1 pond in the rolling country anthe on the north shore of lon long 9 island where boya boys go after school to angle for catfish and bunnies sun nies cover covered edwith with orchards slope down to ita its edges on three sides and on iho tile fourth the water which tumbles over the dam dain runs northward through a deep ravine grown with scrub birch from a seat on the dam the angler looks down on the thereof roof of an old one story mill with mo moss s grown shingles and on a large overshot water wheel which creaks as it turns small mo mountain fintain ranges of apples are heaped on a level beside the mill and down the winding road comes a two horae home wagon loaded with subsets rub sets such at least is the scene in september te ber when the apple harvest is pressed ato into cider it is further enlivened by the co country u boys who scoop up the fresh juice in their hollowed hands as it runs through the trough from press shed to storage house S such ch mills can still bo be found in this and neighboring states but they are not nearly so common as they were twenty years ago the thi production of cider has increased enormously since then but modern methods and machinery have robbed the cider mill these days you can buy refined and sparkling cider over the bar or have it served at the tables of the best city hotels it Is no longer identified with the country but there are few men who do not whenever they happen to put the glass to their lips catch with the aroma a vivid picture of willow skirted mill ponds rushing race ways and autumn foliage the development of 0 the modern cider mill haa has been accomplished rapidly and anti la is due to the superiority of the new york product and the demand which it has crea created teAL cider making is i no 1 0 longer 0 one n e of the incidents of farm life the farmer no longer puts together a rough grinding and pressing apparatus and hitches bitches to it his treadmill in order to produce each autumn juice enough tor for the family drinking and the family vinegar cider making now a great industry capital has entered the field large establishments have sprung up all over the state each capable of dealing with many thousands of bushels of apples every fall labor saving machinery has been devised steam power has supplanted the water wheel millions of dollars have been invested upon which cider is earning interest and handsome profits when the new york farmer nowadays gathers his apples he first sorts out the prime fruit tor for the market this he sends into many states thousands of barrels go to south america for the apple is there esteemed a greater luxury than the banana the orange and the guava the rest of hii his crop the farmer sends to the cider mill but this necessitates another sorting for the best manufacturers require it certain n standard of fruit for the manufacture of their high grades of cider the unripe and stunted fruit is devoted to vinegar the apples go toabe to the nearest mill in great two horse wagons wagon st and are there dumped into storage buildings where they are measured and inspected the mill owner pays the farmer a price which varies with the quality and the condition of bis his fruit condition is now dow regarded as an important consideration in the old days the juice of decayed fruit was thought na as good as any now such fruit is refused or thrown away this is another reason why mills of great size and high power are required that the enormous quantities of apples received within a period 0 of f a few weeks may be disposed of with without 0 ut delay and consequent rotting the process of cider making haa has not changed the fruit is ground and pressed just aa as it used to be except for the use of improved machinery the mash or pumice la is not pressed dry any longer however it la is only pressed so long as the sweetest juice runs and before there is any danger ff f f mashing the seeds weds and adding their flavor to the delicate cider later on this pumice is pressed again and the juice run into other receptacles for the making of vinegar each bushel of apples is expect ed d to produce about three gallons of cider and one of vinegar where the great improvement in manufacture lies iles is in the treatment of the juice the muddy cider of the old time mills and the farmhouse fireside is a thing of the past our cider now is as clear as amber and nd when fermentation has done don its work foams and sparkles as delectably as the finest champagne the most sentimental will have to admit that the beverage possesses a delicacy of flavor and a bouquet which has no counterpart in his rose tinted recollections of boyhood many experiments in refining the raw juice have resulted in the universal adoption of refan ang in gsand sand through this the juice is passed as through a filter and comes out clear aa crystal and tinted like sunshine it was wits once popularly supposed that cider could cold not be kept sweet or unfermented without the introduction of some adulterant it was at one time widely published that blood from the slaughter bouses houses would accomplish this and was so used by manufacturers and this fart fact interfered for awhile with the spread of cider drinking As a fact cider is kept sweet for an indefinite period and that merely by sealing the fresh juice apple juice contains sugar and becomes hard only when this binigar changes change into sinto alcohol but it requires the action of the air to accomplish tills this change chang and when cider is bottled sweetie sweet it will remain main so perfectly pure sweet elder cider can always be bought A sweet cider carbonated so that it foams like champagne but absolutely noni I 1 haa has long been on the market at and id la Is one of the most famous ahoua brands champagne cider so called is nothing but refined hard elder cider it is not true that spirits of any bort wrt are added to make mak e champagne cider the sweet juice Is simply a allowed to stand until the ugar changes to alcohol of which about 3 per cent is usually developed then it is bottled some famous champagne ciders contain a little carbonic acid gas others are bottled without new York Suu |